Cooking With Kids: Raspberry Upside Down Cake Recipe

Most people think of pineapple when they picture an upside down cake. While this is the most commonly used fruit in this dessert, it is not the only one that can be used. In fact, just about any fruit will work in this dish.

The upside down cake can be traced back to the Middle Ages when cakes were cooked in skillets. In fact, the original upside down cakes were called skillet cakes until about the late 1800s when they began to be referred to as upside down cakes. Since pineapple was not readily available in most parts of the world in the Middle Ages through the early 1900s, people often used apples or cranberries to make this easy skillet dessert. When Jim Dole began canning pineapples in 1901, the availability of this fruit began to spread. With that, came the addition of pineapples to the skillet or upside down cakes. A recipe contest sponsored by Dole sparked a pineapple upside down cake frenzy and led to its popularity.

*I do not use buttermilk often enough to have even a small amount on hand. I learned this great tip from Danette Watt's Italian Cream Cake recipe, which is incredibly delicious by the way. When you need a small amount of buttermilk, add 1 tablespoon of lemon juice or cider vinegar to 1 cup of milk. It is perfect for recipes such as this.

This cake is traditionally made in a cast iron skillet. If you have a well seasoned skillet, this is the best choice. I do not have one, but with a few minor adjustments, my cake turned out delicious.

1. Preheat oven to 350 degrees F. If you are using a cast iron skillet, do this part in the skillet. Melt the 1/2 stick of butter and the brown sugar in a small pot on the stove.
2. Transfer the melted mixture into your cake pan that has been sprayed with non-stick spray and set aside.

This cake is delicious and moist and the perfect base for any fruit cake. Check out the fruit that is in season around you and give it a try. Here are some ideas:

• cherries
• strawberries
• peaches
• apples (add a teaspoon of cinnamon to add to the flavor)
• cranberries (add a teaspoon of orange zest to enhance the cranberries)
• pineapples
• blueberries

3. In a small bowl, sift together the flour, baking powder, baking soda, and salt.

4. In a medium bowl, beat the sugar and butter together until fluffy. Add in the vanilla and one egg at a time. Mix completely.

5. Then add the dry ingredients, milk, and buttermilk slowly and alternating between the three until they are all used. You can combine the milk and buttermilk for ease of adding to the flour mixture. Be sure not to over mix your batter. This will cause your cake to be tough rather than soft and moist.

6. Add the washed and patted dry raspberries to the cake pan. Be sure that you cover the pan in a single layer.

7. Add the cake batter in spoonfuls over the berries and carefully spread to even the batter. Try not to move the berries.

8. Bake in the oven for about 40-45 minutes. I found that the top browns very quickly so about half way through, I put an aluminum foil 'tent' over the cake pan. When I put it flat, it stuck to the batter. You will know it is done if the center springs back when you gently touch it.

8. Allow the cake to cool for 15 minutes. Then run a knife around the edge of the cake to loosen it. When you have done this, invert a plate over the cake pan and flip it over so that the cake comes out fruit side up on the plate. Serve with whipped cream or a scoop of ice cream!